Cooking time: 120 min.
Servings: 12

INGREDIENTS

Homemade chicken for broth – half a carcass
Eltsy or other small fish – 500 g
River perch – 1 large
Pike – 1 small, 1.5 – 2 kg
Burbot – 1 medium, 3 kilograms
Heads, tails, fins, spines of any fish
Onion – 2 large heads
Black peppercorns – 1 tsp
Bay leaf – 4-5 pcs.
Salt, ground black pepper – to taste
Potatoes – for garnish
Dill – 1 small bunch
Butter – 50 g

HOW TO COOK

1. First boil the chicken broth. We don’t need the chicken itself, it will come in handy for another dish. The broth can be salted at the very end of cooking.

2. While the broth is cooking, peel the pike from the scales, gut the perch, pike and burbot. Yeltsov and perch do not need to be freed from scales, and dace do not need to be gutted either.

3. Remove the chicken, first lower the heads, tails, etc., then the dace, then the perch into the boiling broth.

4. Add a washed but unpeeled onion (it needs to be pierced in several places with a fork), peppercorns, cook over medium heat for about 30 minutes.

5. In the meantime, cut the pike and burbot into portions. Peel the second onion and chop not too finely.

6. Remove the broth from the stove, remove the contents with a slotted spoon, strain the broth through a sieve or colander with small cells into another pan. Put it on the stove again, let it boil, put the pike and burbot into it, let it boil, remove the foam, add the chopped onion. Cook over medium heat for 15-20 minutes.

7. Carefully remove the pike from the ear, put it in a colander so that the liquid is glass. Put a bay leaf in your ear, straighten it with salt, remove the pan from the stove, close and let it brew.

8. In the meantime, peel and boil the potatoes (you can do this in advance).

9. Fry the pike in butter.

10. Pour the fish soup into the plates: a portion of fish – and Yushka. Serve boiled potatoes sprinkled with dill and pike fried in oil as a side dish. Potatoes can also be in plates with fish soup, mashed with a fork.

Bon appetit!